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Creamy Clam Chowder with Potatoes and Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

This comforting clam chowder recipe combines tender clams, creamy potatoes, and a medley of sautéed vegetables in a rich, velvety broth. Perfectly seasoned and thickened with a milk and half-and-half blend, this classic New England-style chowder is ideal for a cozy meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Clam and Broth

  • 4 (6.5 ounce) cans chopped clams, drained (reserve juice)
  • 1 cup low-sodium chicken broth (240g)
  • 3 bay leaves

Vegetables

  • 1 1/2 pounds Russet potatoes, peeled and diced (about 3 medium potatoes)
  • 1 medium yellow onion, diced
  • 3 ribs celery, diced (about 1 cup)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, finely minced

Fat and Thickening

  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour (63g)

Dairy

  • 1 cup milk (249g)
  • 1 cup half and half (227g)

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon red wine vinegar

Instructions

  1. Drain and reserve clams: Drain the canned clams, reserving the clam juice, and set the clams aside for later use.
  2. Cook potatoes: In a large stock pot, combine the reserved clam juice, chicken broth, diced potatoes, and bay leaves. Add enough liquid to just cover the potatoes. Bring to a simmer and cook uncovered until the potatoes are just fork tender, about 5-6 minutes.
  3. Sauté vegetables: While the potatoes cook, heat butter and olive oil in a separate pot over medium heat until butter melts. Add diced onions, celery, red and green bell peppers, and minced garlic. Sauté until vegetables are tender and fragrant, about 4-5 minutes.
  4. Make cream base: Sprinkle the flour over the sautéed vegetables and cook, stirring, for 30 seconds to remove the raw flour taste. Gradually whisk in the milk and half and half, continuously stirring to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, approximately 5 minutes.
  5. Combine chowder: Stir the creamy vegetable mixture into the pot with potatoes and their cooking liquid. Add salt, freshly ground black pepper, red wine vinegar, and the reserved clams. Stir well and cook over low heat for an additional 5 minutes to meld flavors.

Notes

  • Use low-sodium chicken broth to better control the salt level in the chowder.
  • Russet potatoes are best for chowder as they hold their shape but become tender.
  • For a richer chowder, you may substitute some or all of the half and half with heavy cream.
  • Adjust thickness by adding more milk or broth if the chowder is too thick after simmering.
  • Bay leaves must be removed before serving as they are not edible.
  • Serve with crusty bread or oyster crackers for a traditional touch.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Find it online: https://avascooking.com/creamy-clam-chowder-with-potatoes-and-vegetables-recipe/